I'm trying to branch out and experiment with new uses for tofu (just found a carrot ginger soup recipe with it), but my trusty standby is rubbing cubes of it with miso paste and crushed ginger, then baking it in the oven.

Ah, Edinburgh - a lovely town! I was only there briefly a few years ago, but I recall having a most pleasant meal at Clarinda's Tea Room. It involved a delightful thin-pressed sandwich called a "toastie." The version I had reminded me of a reuben with meat, cheese, whole grain mustard and a pickled vegetable (onion? cabbage?) - in any event, it was very tasty at the time. Have a great trip!

I'm planning a wedding (thank you engagement chicken!) and will likely not serve cake. I don't particularly care for it and a professionally decorated one can cost an arm and a leg. We're thinking abotu peach cobbler and a cheese passing.

I purchased those cut resistant gloves shortly after lacerating my finger tip on a newly purchased mandoline (YEOUCH!!!). I think they're true function is that they serve as a visual reminder to slow down and be careful! Additionally, I now always the plastic food gripper that came with my mandoline. It's not, in my opinion, worth the possible injury to get whatever it is you're slicing down to the very end.

When my dear nephew was about 4 yrs old, he proclaimed to his mother that he could not eat the tater tots she had made him because the ER doctor (where he had recently been seen for aftermath of some crazy stunt or another) advised him he was allergic to them. My sister was so amused with his response, she took them away.

Kitchener, that is a frequent gripe of mine too! I want my Stella in it's proper glass.

Last night at Yard House we had 3 waiter changes throughout the course of our 45 minute meal; I find that a little ridiculous. Who, exactly, are we tipping?

Also not a fan of waiters sliding into the booth with you or starting off with an up-selling spiel ("Shall we start off with some hot artichoke dip or an ahi tuna tower?"). I'll ask for recommendations when I want them, thank you, and when I do - please remain standing!

I've really been enjoying defrosted scallops from Trader Joe's this summer. One easy way to enjoy them is to rinse, pat dry, sprinkle with s&p, and pan sear. Then I place them on top of a salad made of white corn (also defrosted from Tjs), arugula, red onion all lightly tossed with TJ's orange champagne vinegar and olive oil. Best served on a chilled plate.

Or - for a no cook option (is it as hot where you are as it is here in Pasadena, CA?!), you could make a ceviche with them.

Ordering an iced coffee at McDonald's proved to be terribly difficult for me. I simply wanted black coffee over ice (as the name states). The operator could not understand this (you don't want a flavor? you don't want milk?) and the first was presented with dairy in it, then the second - that appeared correct - had syrup in it, which I discovered after driving away from the window.

Just bought a Himalayan salt slab on sale at Sur La Table this weekend. First thing I tried was sliced watermelon set on top of it. It gets the slices pretty salty, but I love salt - and I think it compliments many sweet flavors well.

Nutty, chewy, and good for you to boot, farro is a great grain. It can be slowly simmered and stirred in place of rice for risotto, tossed with veggies and chilled as a salad, or fried into crisp little patties for these Farro and Mushroom Burgers. More